… or, you don’t need cream of mushroom soup to make good chicken, gravy, and biscuits.

So, call this “chicken, gravy, and biscuits” or “chicken pie with a biscuit topping” or whatever you want to call it. This is dead easy. It’s easier if you have leftover chicken and potatoes already done up from something else.

1. Make up a batch of biscuit dough. I used a 3/4 batch and had enough biscuit to put a thin bottom crust on an 8×8 pan and mostly cover the top.
2. Make up a batch of gravy. 2 tablespoons butter or oil and 2 tablespoons of flour. Add a half cup of stock or broth, adding slowly and stirring constantly to avoid lumps, and then add milk until the whole thing is at whatever thickness you like your gravy. I didn’t measure, but it was probably a cup.
3. Smoosh out some biscuit dough on the bottom if you want a bottom crust, then put cooked chicken and potatoes (and whatever other veggies you’d like; obviously, this is easily customizable), salt and pepper to taste, then either just drop the biscuit dough on top, or, if you want it to look nice, roll it out and cut out biscuits with a glass. Shove the whole thing in the oven at 375 until the biscuits are brown and flaky, about 25 minutes.

The whole thing took 15 minutes of active prep - 10 for the biscuits and assembly, 5 for the gravy - and was really, really tasty. This would make great potluck food.